Butter Lettuce, Nectarine, & Blackberries in Parmesan Crisps |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Bon Appetit, June 2005. Pretty and delicious, this salad is a light starter for an elegant lunch or dinner. Ingredients:
1 1/2 cups coarsely grated parmesan cheese |
1 tablespoon all-purpose flour |
2 white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups) |
2 teaspoons fresh lime juice |
2 cups butter lettuce leaves, torn into bite-size strips |
1/2 cup fresh blackberries |
2 teaspoons extra virgin olive oil |
Directions:
1. Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
2. Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.
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